Chef Fung Perfectly Crispy Spring Rolls

ground pork

🥗Healthier: ground turkey

💰Cheaper: tofu

Tofu is a budget-friendly, plant-based protein.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a cost-effective alternative.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Homemade dough can be more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Put hot water in the shiitake mushroom and let it soften.

Chop garlic and slice shallot thinly.

Heat oil in a pan and fry shallot first until it starts turning yellow.

Add garlic to the pan when shallot is almost ready and cook until fragrant.

Filter out the garlic and shallot oil and let it cool down.

Debone the chicken legs and chop the meat into mince.

Peel and chop the king prawn into strips.

Slice the softened shiitake mushroom after removing the stem.

Mix all filling ingredients: chicken, prawn, shiitake mushroom, salt, white pepper, sauce, cornstarch, and fried garlic shallot oil.

Prepare glue by mixing flour with cold water.

Wrap the filling in the spring roll pastry, folding and rolling it tightly.

Heat oil in a wok until bubbling and fry the spring rolls on medium heat for 6-7 minutes until they start to brown.

Increase the heat and fry for an additional 30 seconds to make the skin golden and crispy.

Cut one spring roll open to check if the inside is cooked and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens